Step 1

Place the cashews, milk and salt in a high speed blender and blend until completely smooth. If you don't have a high speed blender, place cashews in a pyrex jug with boiled water for 30 minutes until softened, then drain and blend.

Step 2

Put pasta on to boil for 10 minutes or according to packet instructions. You will need 1 cup pasta water for the sauce so make sure to boil in plenty of water.

Step 3

Heat butter in a skillet on medium heat. Once melted add finely chopped/minced garlic. Fry for a few minutes until lightly golden. Watch it doesn't burn, turn down the heat if needed.

Step 4

Zest one of the lemons and then juice it. Cut the other in half, juice half then cut the other half into slices. Add zest, juice (should be about 4 tbsp) and slices to the garlic butter.

Step 5

Turn down to a low heat. Leave for a few minutes then add the cashew cream. Use the wooden spoon to squish out the juice from the slices, then remove them.

Step 6

When the pasta is cooked, scoop out a cup of pasta water and add to the sauce. Stir well then add the pasta and mix until all the pasta is coated in the sauce. If your sauce is still a little thick add a bit more pasta water. Season with salt and cracked black pepper.

Step 7

Top with vegan parmesan and enjoy!